Ingredients
4 medium firm bananas1 can (8 ounces) pineapple tidbits, drained1/4 cup butter, melted1 cup packed brown sugar1/4 cup rum1/2 teaspoon coconut extract1/2 cup sweetened shredded coconut, toastedOptional: Coconut ice cream, vanilla wafers and cream-filled wafer cookies
Preparation
Cut bananas in half lengthwise, then widthwise. Layer sliced bananas and pineapple in bottom of a 1-1/2-qt. slow cooker. Combine butter, brown sugar, rum and coconut extract in a small bowl; pour over fruit. Cover and cook on low until heated through, about 2 hours. Sprinkle with toasted coconut. If desired, serve with coconut ice cream, vanilla wafers or cream-filled wafer cookies.
